John Myers
Contents
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Ingredients
For the trout roulade:
- 4 Trout fillets
- 4 slices Bacon
- 4 tsp Fig mustard
- Salt pepper
- 1 tbsp Clarified butter
For the barley risotto:
- 100 g Pearl barley
- 100 ml White wine
- 250 ml Vegetable broth
- 200 g Small mushrooms
- 1 tbsp Clarified butter
Instructions
Trout roulade:
- Rinse the trout fillets, pat dry, season with salt and pepper and coat each with a teaspoon of fig mustard.
- Roll up the trout fillets from the tail side, wrap in bacon and fix with a toothpick.
- Heat the butter lard in a pan and fry the trout rolls in it.
- Place the trout roulades in a baking dish and cook in the preheated oven at 175 ° C for about 10 minutes.
Barley risotto:
- Heat the butter lard in a saucepan, sweat the pearl barley in it and deglaze with the white wine.
- Gradually add the vegetable stock while stirring constantly. The added amount must be reduced before new vegetable stock can be added.
- Brush the mushrooms and cut into thin slices.
- Briefly sweat the mushroom slices in a pan without fat and mix them into the finished risotto.
- Arrange the barley risotto and trout roulades on preheated plates.
Fits to:
- a "fresh" salad
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 0.8gProtein: 0.7gFat: 12.7g
